The time when we fire up the smoker and enjoy a meal that we spend all day cooking with the sun on our back and a beer in hand. Smoking a pork shoulder is a little more of an art than it is a science. At least for me. You get to be creative. Ahh pulled pork.
Bbq pork butt boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. If you buutt a loin, use this approach. I am having some family over but plan to por, a pork butt starting a day ahead of time. About to cater my first event and they want 30 pounds of pulled pork, will I use the same 2 hours per pound of each piece or is it better to just use a meat thermometer in the largest Bbq pork butt until it reaches the internal temp? Even with a stall, I would think the temperature would increase above at some point. I have a 3 pound pork loin, could I still use this recipe?
Sam tvoja sexy. How to Make Smoked Pulled Pork
How to smoke a succulent pork shoulder to make pulled pork that will win over the whole neighborhood.
- To start, Matt uses a premade, Creole-style dry rub on the meat.
- Knowing how to select the perfect butt is crucial.
- Dump Recipes are just the best right?
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There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price. A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.
The Broil King Signet is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills.
The quality cast aluminum housing carries a Limited Lifetime Warranty. The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Plus it has a built in cutting board, garbage bag holder, and paper towel holder.
An additional work table on the left side provides plenty of counter space. The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier.
Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans also great for finding leaks around doors and windows in your house.
Char-Broil's Grill2Go x is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! A 16 ounce LP gas canister is enough to keep you flipping burgers for hours. In fact, the hinged lid with a handle on the front, spins in a rotary motion degrees. If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves.
They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave. GrillGrates TM amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another.
You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them. The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing.
At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period. All you need to do is add wood to the tray above the burner to start smokin'. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability.
The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name. The PK, with square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills.
It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop. By Meathead Goldwyn. While there are countless non-barbecue websites out there promoting their "quick and easy pulled pork recipe," the bulk of these call for cooking a pork butt in a crockpot, Instapot, or other slow cooker.
While the end result may LOOK like BBQ pulled pork, there really is no substitute for smoked pulled pork that has been slowly cooked over low heat in a smoker or grill until it is melt-in-your-mouth tender.
Pork butt or the larger pork shoulder which is made up of the butt and the picnic is a most forgiving cut, and it is almost impossible to ruin when cooked low and slow, making it a great place for beginners to start learning how to smoke meat.
With a combination of smoke woven through tender threads of moist meat, potent bits of strongly seasoned crust, and a gentle splash of barbecue sauce, pulled pork is one of the most popular low and slow smoked foods, perfect for feeding large crowds. It is best made from pork butt a.
Boston butt, butt, shoulder butt, shoulder roast, country roast, Boston roast, and shoulder blade roast , which typically weighs from 5 to 8 pounds. And you can do it well on a smoker or practically any grill with a lid. At F, plan on about 1 hour 15 minutes per pound. Smoked pork butt a lazy, slow, easy, and fragrant process. A day well spent. Here's the best pulled pork recipe ever! Click here to read more about pork butts, cooking time, and more Share This Recipe:.
Print Recipe. This easy pulled pork recipe is the most versatile and foolproof low and slow smoked dish you'll ever make, perfect for feeding large crowds. About 8 heaping sandwiches. Leftovers freeze nicely. Preparation time. It takes about 25 minutes to trim and rub the meat. Cooking time. See "Cooking time" below. Recommended side dishes. Coleslaw , baked beans , potato salad , smoked mac-and-cheese , grilled corn.
About the pork. Berkshire hogs are a breed that became scarce when the pork promoters moved to leaner pork to promote it as "the other white meat". Berkshires tend to have darker, fattier, and more flavorful meat. Learn more about Berkshire pork here. About the wood. Start with about 4 ounces and measure how much you use so next time you can add or subtract a measured amount until it is exactly the way you like it. Go easy on the wood the first time.
Too much smoke is far worse than too little.
Did it fit? Perhaps because I was opening the smoker and checking the temp and more oxygen got to the chips and started burning them more. Would it be the same cook time 2 hours per pound for an electric smoker? Place the meat back on the smoker and continue cooking. Find the seam near the bone side.
Bbq pork butt. How to Smoke a Pork Butt
Easy Smoked Pulled Pork Shoulder (Port Butt) Recipe | Kingsford®
Most smoked pork butt recipes call for a bone-in pork shoulder, sometimes also labeled a Boston butt roast or a pork butt. All of these labels are for the exact same cut of pork. None of them actually come from the butt end of the pig which can definitely be confusing , but from the upper part of the shoulder.
The pork butt, or pork shoulder, has many overlapping and hard working muscle groups that are bound together with tight connective tissue. That tight tissue makes this cut particularly well suited for smoking. By using the low and slow process of cooking the meat over a wood fire for a long time, those tissues begins to break down, tenderize, and create amazing strands of super succulent smoked pork shoulder.
Once the meat is on the smoker, all you need to do is grab a cool drink and kick your feet up. This simple smoked pulled pork shoulder is made using old school BBQ techniques and flavors to give you super authentic and extra tasty pulled pork. After seasoning liberally with my BBQ rub , which is a brown sugar base seasoned with smoked paprika, onion, garlic, and a little cayenne, the pork shoulder is set into a smoker with an indirect heat source and plenty of thin blue wood smoke.
My favorite woods for making smoked pulled pork has got to be either hickory or apple or a combination of the two , both are mild enough to complement the pork without overwhelming you with smoke. I shoot to maintain my smoker temperature at degrees F and can typically plan about 2 hours of cook time per pound of pork.
For example, an 8 pound pork shoulder will take about 16 hours from start to finish. Every cut of meat is a little bit different though, so if you want real control over how your meat is cooking. You will notice your meat rises in temperature up to about degrees F pretty quickly, then the cooking process will slow dramatically and take hours to increase in temperature from degrees F to degrees F.
A lot of pitmasters choose to wrap their smoked pork butt in foil or butcher paper at this point to help shorten the process and push their meat through this stall period you can see how I utilize this technique HERE.
For this simple smoked pork butt recipe, I did not wrap at all. The tight connective tissues in your smoked pork shoulder start to break down at degrees F internal temperature.
If you want it to be even more fall apart and melt in your mouth tender, you can wait until the internal temperature reaches degrees F. I like to let my smoked pork butts rest in a covered aluminum pan inside of an insulated cooler, covered with towels. This helps retain the heat and the moisture in the smoked pork shoulder while it rests. So sorry about that Will! Any need to spritz with apple juice or ok to just leave in with lid closed until it reaches temperature?
I kind of like the hands off approach to this pork butt, but you can definitely make it your own! Thought: for convenience can I smoke 4hrs and then move to a slow cooker on high or low. My electric. And smoke penetration is done anyway. Sorry about that, Sonny!
Love this spice rub, great instructions. I used this for my first attempt at smoking. It is so amazing I am smoking it for my 3rd time now. Is the mustard important? Please help!
Hey Camille! I did just update the recipe. Very interesting! Will I notice the mustard flavor? I do love a hood crust though. I got a late start on this and had to go with plan B for dinner and want to serve this up tomorrow night. I would let the pork butt rest, then shred. Place the shredded pork into a gallon zip top freezer bag and moisten with any remaining juices. Refrigerate overnight and then reheat tomorrow in a big pot of boiling water. Takes only a few minutes to reheat and keeps it super juicy.
Interested in trying this recipe, but this reheating method sounds strange to me. You dump the pork direct in the water? The pork stays in the sealed zip top bag and the whole bag is submerged.
All the poor flavor stays in the bag, the water slowly heats the entire contents. Hope that helps clear it up! I do this a lot with pulled pork and freeze the extra. I usually vacume seal the leftovers and take them camping or on them winter fishing trips on the ice. I love your channel and the fact that you use the grill a lot. I have a Weber and am always looking for something new so thanks.
I reheat mine in a cast iron pan with fresh diced onions and a splash of roasted peanut oil. This is in reply to boiling the pork butt in order to reheat. Please dont boil a perfectly tasty piece of meat. You will remove all the crusty smokey flavor. Why would you do that? Thanks for the recipe! First time smoker here.
Should the pork be in a pan when smoking? I like to to vacume seal in packets, I then throw the packets in the microwave on high for a minute. The fat in the pork keeps it nice and moist after reheating. We got our 1st pellet grill and a 6. Everyone loved it and even took home leftovers! This is our first time smoking a pork shoulder or anything for a long period of time and was wondering how often you add wood chips to the smoker?
So excited to try this out as the rub sounds like it is a delicious addition. Hey Renee, you can add wood chips throughout the entire cook to get the deepest smoke flavor. However, if you want to cut back on the amount of chips used, you can stop adding them when the shoulder gets through the stall at degrees F. I am using a 3 lb bonless picnic shoulder roast. Does that matter with your directions?
Also how long is your recommendations? I think I read about 2 hours per pound? Picnic shoulders work fine. I would recommend trimming off any excess skin so the rub and smoke can reach the meat. Trying this today. Using a Been on 20 hours. Almost at the temp. It smells and looks wonderful. Thanks for sharing. I will put all three on at the same time. Yep, if you are putting all of them on at the same time and they all weigh the same, you can cook them for about 14 hours. Keep your thermometer handy.
What type of smoker do you use? Can it be done on a small Weber grill without a built-in thermostat? How do I know when it gets to degrees? You can absolutely smoke on a Weber, but without a built in thermostat, I recommend getting a thermometer you can use to track the temperature inside the smoker.
I have a 30 gallon PBC, one of my friends has a 55 gallon Gateway, another a 55 gallon Gateway clone. All 3 smokers will cook a perfect pork butt in 5 to 6 hrs. PS — I like to rub the pork butt with a mix of cumin, coriander, chili powder, and pureed chipotle peppers in adobo sauce.
Makes some awesome carnitas or tacos, and if there are any leftovers they go into burritos! You were the first recipe that came up in my search and if its complicated I go to the next. You made this simple and the video made it even more simple..
Would it be the same cook time 2 hours per pound for an electric smoker? This would be direct heat as apposed indirect heat. It should be pretty close, I recommend putting it up on a higher shelf to get a little more distance from the heat. I am doing pulled pork for a crowed do you have a formula for how many pounds of pork per person? Haha, I always pick off and snack on the little left behind pieces of bark. Thank you, this is very helpful.
The first time I smoked a shoulder it was a large piece and took many more hours than I bargained for.